The rise of alternative milks • Hacker News Board

Re: The rise of alternative milks

#31

Post by vinay427 » Sat, Feb 02, 2019, 9:17 PM UTC

k__ wrote: post #21

vinay427 wrote: post #7

Earlier quoted context omitted.

As soon as you said "oat milk" is "much cheaper," I knew this had to be in Europe. It's far more expensive in the US than it is here, particularly compared to American soy and almond milk prices. I believe this will change over time due to the large increase in interest (Oatly from Sweden has a North American product and now Silk is starting their own) and the existence of a significant domestic oat industry.

Is almond and soy milk a bigger thing in the US?

Yes, they're far more common. I don't recall seeing oat milk on store shelves until very recently.

According to a source, "almond (64 percent market share), soy (13 percent market share) and coconut (12 percent market share)"

http://www.mintel.com/press-centre/food-and-drink/us-non-dai...

EDIT: I should add, for those interested, that this dominance is perhaps less strange when noting that California alone produces around 80% of the world's almonds.

Re: The rise of alternative milks

#32

Post by coldtea » Sat, Feb 02, 2019, 9:18 PM UTC

vinay427 wrote: post #10

coldtea wrote: post #2

Also known as "the rise of non-milks, usually colored artificially white to lure people to believe they're like the real thing".

I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves. Also, you can look at the ingredients list to verify that they are not colored. I don't recall the last time I saw or purchased one that was artificially colored. EDIT: Removed the first sentence as recommended.

>Please don't lie

Please don't accuse people you don't know and second guess their motives in a conversation with them.

>I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves

Which is neither here nor there. I didn't say all are colored white: I used the term "usually". Second, even naturally white "alternative milks" have artificial coloring added for when they hit the shelves for consistency etc (manufacturers that don't do that are glad to advertise it in the box).

Second, both are not milks. Milks are what comes out of animals mammary glands (even legally in most jurisdictions). Advertisers and "health product" peddlers hijacked the term (that existed for millennia) to mean "random juices".

Re: The rise of alternative milks

#33

Post by timbit42 » Sat, Feb 02, 2019, 9:20 PM UTC

classichasclass wrote: post #4

I put away about three gallons of milk a week. I just drink a lot of it (and obviously lactose intolerance isn't a problem). I can't ever stomach these. My wife, on the other hand, budgets her lactose intake, prefers lactose-free milk (which I find unpleasantly sweet), and will readily drink almond and soy milks which I can't stand. But I'm firmly ready to believe that I'm the dinosaur here.

Your stomach will change and get used to digesting whatever you eat after a while.

Re: The rise of alternative milks

#34

Post by timbit42 » Sat, Feb 02, 2019, 9:22 PM UTC

azinman2 wrote: post #15

Havoc wrote: post #11

Earlier quoted context omitted.

Soylent isn't really aimed at health, more convenience & novelty. Its not unhealthy either, but you get my point

I’d suggest it is unhealthy. We don’t even know what all is in the food we eat, so to pretend we can combine a bunch of synthetic stuff into some well rounded meal for daily consumption I believe is dangerous.

Yeah, I'll let other people be the guinea pigs for a couple of decades before I do it.

Re: The rise of alternative milks

#35

Post by jamesgagan » Sat, Feb 02, 2019, 9:23 PM UTC

code_duck wrote: post #28

I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.

have you tried oat milk?

Re: The rise of alternative milks

#36

Post by timbit42 » Sat, Feb 02, 2019, 9:24 PM UTC

blfr wrote: post #25

Perhaps my ancestors were steppe barbarians or something but nothing beats raw cow milk, a taste I never get tired of. These alternatives are fine novelties but they don't come close.

They're probably not really trying to come that close. If you drink almond milk expecting it to taste like milk, you'll be disappointed but if you drink it for what it is, not expecting it to taste like milk, it's fine.

Re: The rise of alternative milks

#37

Post by vinay427 » Sat, Feb 02, 2019, 9:24 PM UTC

coldtea wrote: post #32

vinay427 wrote: post #10

Earlier quoted context omitted.

I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves. Also, you can look at the ingredients list to verify that they are not colored. I don't recall the last time I saw or purchased one that was artificially colored. EDIT: Removed the first sentence as recommended.

> Please don't lie Please don't accuse people you don't know and second guess their motives in a conversation with them. > I've made cashew milk and oat milk at home and they're naturally colored as they are on store shelves Which is neither here nor there. I didn't say all are colored white: I used the term "usually". Second, even naturally white "alternative milks" have artificial coloring added for when they hit t…

> Please don't accuse people you don't know and second guess their motives in a conversation with them.

As I commented below, a moment before your reply, I edited it out as I understand that it is unproductive.

> I didn't say all are colored white: I used the term "usually". Second, even naturally white "alternative milks" have artificial coloring added for when they hit the shelves for consistency etc (manufacturers that don't do that are glad to advertise it in the box).

See my other comment, reproduced below:

"I've shopped extensively for plant-based milks on three continents in countries that represent nearly half of the world's population. I can provably claim that they are not "usually" colored artificially in even a generous use of "usual." This has nothing to do with knowing the person who wrote the comment."

> Second, both are not milks. Milks are what comes out of animals mammary glands

Sure, but this is your opinion which you're welcome to hold.

> (even legally in most jurisdictions)

Source needed for "most". I can confirm that plant milks can be labeled as milk in the US, Canada, and India, and the notable exception that I am aware of is the European Union.

Re: The rise of alternative milks

#38

Post by bilbo0s » Sat, Feb 02, 2019, 9:25 PM UTC

blfr wrote: post #25

Perhaps my ancestors were steppe barbarians or something but nothing beats raw cow milk, a taste I never get tired of. These alternatives are fine novelties but they don't come close.

In fairness, your ancestors, I'm assuming, were likely not lactose intolerant.

I think most of these alternatives are targeted, at least in part, at that market.

Re: The rise of alternative milks

#39

Post by NikolaeVarius » Sat, Feb 02, 2019, 9:27 PM UTC

azinman2 wrote: post #15

Havoc wrote: post #11

Earlier quoted context omitted.

Soylent isn't really aimed at health, more convenience & novelty. Its not unhealthy either, but you get my point

I’d suggest it is unhealthy. We don’t even know what all is in the food we eat, so to pretend we can combine a bunch of synthetic stuff into some well rounded meal for daily consumption I believe is dangerous.

Fruit juice is most likely much worse than soylent. Ditto for milk.sugar and calorie bombs. Look at the ingrediants in soylent .its fine and nothing stands out as non food

Re: The rise of alternative milks

#40

Post by manmal » Sat, Feb 02, 2019, 9:30 PM UTC

code_duck wrote: post #28

I have lactose intolerance, I am allergic to tree nuts, have an intolerance to legumes, and have yet to find a certified gluten-free coconut milk. Let me know.

Rice milk could qualify.